Make-Ahead Garlic-Potato Soup

Published March 1, 2008.
From Cook's Illustrated.

Why this recipe works:

Choosing the right potato was the first step in developing our make-ahead garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in… read more

Choosing the right potato was the first step in developing our make-ahead garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in our potato soup recipe proved to be not quantity but cooking technique. We needed two methods, combining sautéed minced garlic with whole poached garlic heads.

Serves 6 as a main course

A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, and garlic croutons (see Serve With suggestions) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.

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